FLAKY CRUST:

2 c. flour
1/4 tsp. salt
3/4 c. shortening
1 egg
5 tbsp. milk

APPLE FILLING:

1 tbsp. lemon juice
4-5 apples (5 c.) McIntosh or Granny Smith
3/4 c. sugar (1/2 brown)
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. flour
1 tbsp. Minute tapioca
2 tbsp. butter

Preheat oven to 375 degrees. For crust, mix flour and salt. Cut in shortening with pastry blender or 2 knives, until mixture resembles coarse crumbs. In small bowl, beat egg and milk. Stir egg mixture into flour mixture until dough forms a ball. Divide dough in half.

On lightly floured surface, roll half of dough into a round about 1 1/2 inches larger than inverted 9-inch pie plate. Gently ease dough into pie plate. Trim edge even with pie plate.

FILLING: Slice apples thin, add sugar, spices, flour and lemon juice. Toss gently. Spread tapioca over bottom of crust. Add apple mixture, dot with butter, place top crust on and flute with finger or fork tines. Cut slits in top crust; to allow steam to escape; brush top with milk; sprinkle with sugar. Bake for 50 minutes or until golden.